- Poster board or sturdy cardboard at least 12 x 2 3/4 inches
- 1/2 (15-ounce) package refrigerated piecrusts
- 1/3 cup powdered sugar
- 12 ounces vanilla bark coating, divided
How to Make It
Cut 1 (12- x 2-inch) strip and 1 (12- x 3/4-inch) strip from poster board, using a ruler as a guide.
Unfold piecrust on a lightly floured surface; gently roll to press out fold lines. Lay the 12- x 2-inch cardboard template horizontally across piecrust; cut piecrust into 5 (2-inch) strips. The bottom cut of each strip will be the top cut of new strip; do not separate strips. Lay the 12- x 3/4-inch template vertically across piecrust; cut piecrust into 3/4-inch strips. Separate into individual pieces. (There will be about 40 2- x 3/4-inch pieces.) Arrange pastry pieces on an ungreased baking sheet 1/4 inch apart.
Bake at 425° for 4 to 5 minutes or until golden brown. Remove from oven. Remove half of pastry pieces on baking sheet to wire rack to cool; sprinkle remaining warm pieces evenly with powdered sugar. Let all pastry pieces cool completely.
Microwave half of vanilla coating in a glass bowl at medium (50% power) 1 minute or until melted, stirring once; spoon into a small zip-top plastic bag, and seal. Snip a small hole in 1 corner of bag; pipe lace design (continuous string of melted coating without touching) on top side of each unsugared pastry piece. Let stand until coating is firm.
Repeat melting procedure with remaining vanilla candy coating. Pipe a small amount of melted coating on the back of all pastry pieces; carefully press onto sides of cheesecake, alternating the patterned strips with the powdered sugar strips. (Tip: Press each pastry piece onto cheesecake as it is piped; do not allow candy coating to harden before pressing onto cheesecake.)